chicken pesto alfredo pizza

1 thin pizza crust, rolled out onto a cookie sheet (here's my favorite)
1 large chicken breast, cooked and diced
3/4-1 (15oz)jar alfredo sauce, or 1 1/2-2c homemade
3-4 Tbsp basil pesto
1c broccoli florets
1/2c-3/4c bell peppers, diced
1/2 medium onion, diced
8oz grated mozzarella cheese

Brush unbaked crust with olive oil and sprinkle with coarse salt. Pre-bake crust at 450 degrees 10-15 minutes.

Meanwhile, in a small saucepan, heat alfredo sauce and pesto together and stir to combine. Remove from heat.

In a medium skillet, saute onion and bell peppers in a tsp of olive oil over medium heat until peppers begin to brown around the edges and onion begins to caramelize. Salt and pepper to taste.

Pour sauce mixture over pre-baked crust. Sprinkle peppers and onions over top. Sprinkle over broccoli florets and chicken pieces. Top with mozzarella cheese.

Bake at 450 degrees about 20-25 minutes or until cheese is bubbly and golden.

Makes 1 cookie sheet-sized pizza